Garnishes

Directions

Season the chicken with 1 1/2 teaspoons of the salt, 1 teaspoon of the cumin, and 1 teaspoon of the chili powder.

Set a pressure cooker to the “browning” program and heat the olive oil (* see note). When it is hot, add the chicken breasts (in batches if necessary) and cook until they are golden on both sides and just cooked through, 8 to 10 minutes. Transfer the chicken to a plate, tent it with foil or plastic wrap, and set aside.

While the beans are cooking, shred the cooled chicken into bite-size pieces and set it aside.

Open the pressure release valve and allow the steam to escape. Unlock and carefully open the lid. Add the remaining 1 tablespoon salt and the cornmeal, and stir to combine. Close and lock the lid, and reset to “high pressure” for 8 minutes.

Release the pressure, unlock, and carefully open the lid. The beans should be tender; if not, continue to cook them under pressure for 1 to 2 minutes longer.

Set the pressure cooker to the “simmer” program. Stir in the chicken and cook, uncovered, until the chicken is heated through, about 10 minutes.